INGREDIENTS
400 g
tofu
8
dried shiitake mushrooms
5 g
ear corn
75 g
carrot
2
scallions
1 tbsp
soy sauce
1 tbsp
mushroom
1 tbsp
sesame oil
2 tsp
mushroom
1/2 tsp
ground pepper
2
wonton wrappers
16 cups
stock
2 inches
ginger
1 serving
mushroom
1/4 cup
scallions
1/4 cup
dried coriander leaves
2 tbsp
shallot